Pappardelle Primavera with Spring Vegetables
START TO FINISH 30 minutes
SERVES 4
Ingredients:
- 1 8.8-oz. pkg. dried pappardelle pasta
- 1 cup sliced leeks
- 2 cups broccoli florets
- 1 cup bias-sliced carrots
- 2 cups sugar snap pea pods, trimmed
- 1 cup halved red and/or yellow grape tomatoes
- 1⁄4 cup butter
- 2 cloves garlic, minced
- 1⁄2 cup dry white wine
- 1 to 2 tsp. snipped fresh thyme
- 1⁄4 tsp. salt
- 1⁄8 tsp. black pepper
- 1⁄4 cup coarsely chopped hazelnuts, toasted
- 1⁄4 cup finely shredded Parmigiano-Reggiano or Parmesan cheese
Directions:
- In a large pot cook pasta according to package directions; drain. Return pasta to pot. Cover to keep warm.
- Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add leeks to steamer basket. Cover and steam 2 minutes. Add broccoli and carrots; cover and steam about 3 minutes or until vegetables are crisp-tender. Add pea pods. Cover and steam about 1 minute or just until crisp-tender. Add vegetables to pasta in pot. Stir in tomatoes. Cover to keep warm.
- Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add garlic; cook about 5 minutes more or until butter is lightly browned, stirring occasionally. Remove from heat. Stir in wine, thyme, salt, and pepper. Return to heat; heat through.
- Add sauce and nuts to pasta mixture; toss to coat. Top individual servings with cheese.
EmoticonEmoticon